Name: Creamy One-Pot Chicken Orzo with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¾ teaspoon paprika; 1 teaspoon Italian seasoning; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 1½ pounds boneless skinless chicken thighs (cut into large chunks); 2 tablespoons olive oil (divided); 1 tablespoons olive oil; 8 ounces cremini mushrooms (sliced); salt and pepper (to taste); 1 cup dry orzo pasta; 1 tablespoons minced garlic; ½ teaspoon Italian seasoning; ½ teaspoon paprika (or more to taste); 2 cups chicken broth; ¼ teaspoon salt; 5 ounces fresh baby spinach; ½ cup heavy cream; fresh herbs (for garnish)

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This creamy chicken and orzo skillet is one of my go-to weeknight dinners when I want something warm, comforting, and easy—with minimal cleanup.

30-Minute Creamy Chicken Orzo Skillet (One-Pot Comfort Food)

Everything cooks in one pan in just 30 minutes, and it’s packed with juicy chicken, tender mushrooms, and creamy pasta that the whole family loves.

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Ingredients

Chicken thighs – I prefer thighs for extra flavor, but chicken breast works too.
Orzo pasta – A rice-shaped pasta that cooks fast. You can sub with small shells or cooked rice.
Mushrooms – White or cremini mushrooms add so much depth.
Baby spinach – Stirred in at the end for extra nutrients.
Heavy cream – For that creamy, cozy finish. Use coconut cream for dairy-free.
Italian seasoning + paprika – For an easy flavor boost.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Chicken Orzo

Season the chicken: Cut into chunks, then toss with paprika, Italian seasoning, salt, pepper, and a little oil.
Brown the chicken: Sear in a hot skillet for about 5 minutes per side, until golden and fully cooked. Set aside.
Sauté the mushrooms: Add oil to the same pan, cook mushrooms for a few minutes until golden. Season and set half aside for later.
Toast the orzo: Add dry orzo, garlic, and seasonings to the skillet. Stir for 1 minute to toast slightly.
Simmer the pasta: Pour in broth and simmer 5–10 minutes, stirring occasionally until orzo is tender.
Add spinach and cream: Stir in the spinach and let it wilt, then pour in heavy cream and stir until creamy.
Finish and serve: Return chicken and mushrooms to the pan. Stir to warm through. Garnish with basil and serve! Love orzo? Try this one pan beef orzo next!

Tips

Use boneless thighs for the juiciest chicken, but breasts work in a pinch.
Don’t rinse orzo—you want the starch to help thicken the sauce.
Add broth gradually if the orzo starts sticking or looks dry.
No orzo? Use cooked rice, pearl couscous, or even ditalini pasta.
Want it spicy? Add a pinch of red pepper flakes when toasting the orzo.
To make it dairy-free, use coconut cream or cashew cream. Add a spoonful of pesto for extra flavor.
Can I make this vegetarian? Yes—skip the chicken and double the mushrooms or toss in chickpeas.
What kind of pan should I use? A large nonstick or enameled skillet works best.
Can I meal prep this? Yes, it reheats really well for lunch the next day.
Add lemon zest or a squeeze of lemon before serving to brighten the flavor.

Freezing And Storing Instructions

To Store. Keep in an airtight container in the fridge for up to 3 days.
To Freeze. Freeze in individual portions for up to 2 months (note: the texture may be softer after thawing).
To Reheat. Microwave or heat on the stove with a little extra liquid until hot.

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.